Curried Chicken and Chickpeas
Creamy Cucumber Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 Tbsp minced ginger
- 1 Tbsp curry powder
- 1 (28-oz) can peeled tomatoes, undrained and chopped
- 2 (15.5-oz) cans no-salt-added chickpeas
- 2 cups water
- ½ cup chopped fresh cilantro
Instructions
- Sprinkle chicken with ¼ tsp each salt and pepper. Cook chicken in hot oil in a Dutch oven or large deep skillet over medium-high heat 5 to 6 minutes or until browned. Remove chicken from pot, and set aside.
- Add onion, ginger, curry powder, and tomatoes to drippings in skillet; cook 12 minutes or until onion is tender and sauce is thickened.
- Add chickpeas, water, and ¼ tsp each salt and pepper; simmer 10 minutes or until sauce thickens. Stir in chicken, and cook 2 minutes or until thoroughly heated.
- Sprinkle with cilantro.
Side Dish Ingredients
- 3 English cucumbers, cut into half moons
- ¼ tsp kosher salt
- ½ cup plain Greek yogurt
- 1 Tbsp white wine vinegar
- ¾ tsp dried dill
Side Dish Instructions
- Sprinkle cucumbers with salt; drain on paper towels 10 minutes. Pat dry.
- Combine yogurt, vinegar, and dill in a bowl. Add cucumbers; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
367
|
37
|
404
|
| Fat (g) | 9 | 1 | 10 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 35 | 3 | 38 |
| Carb (g) | 33 | 6 | 39 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 564 | 89 | 653 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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